Barbour County index. [volume] (Medicine Lodge, Kan.) 1880-current, 1887-09-28
COOKERY AND PANrRY.

eOObN-LlbAL fflNS.-- 1dhC ono quart
milk, boiled, and thicken with corn meal,
when cool add tablespoon Of butter, Lit.
tic salt, and -four TO thicken. Bake quickly
in wafle-irors.
TOMATO ToAsT.-Run q quart Of tomatoes
through the colander, pat in a stewpan, sea
son with butter, pepper and salt Cut slices
OF bread. toast, butter and lay on hot dish
and pour the tomatoes on the toast
To TELL cake in the oven, never insert a
broom straw, but draw it gently forward
and put the ear close TO the loaf; if il is not
done there viii be little suffering sound
When it is thoroughly baked there viii be
no sound.
ONE way TO prevent pie Juice from run
ming out i0 the oven is 20 make little open.
ing n the upper crust and insert httlo
roll Of brown paper perpendicnlarly. The
steam viii escape from il as a chimney, and
all the Juice will be retained in the pie.
PANCAKES. Add enough -four to quart
OF sour milk to make q somewhat thick bat
ter. Do this in tho evening and let the bat
ter stand over night. In the morning, add
two wel-beaten eggs, some salt and half.
teaspoonful OF soda dissolved ia table
spoonful Of warm water Bake at once.
PINEAPPLE PIE.-Grate q pineapple, take
Its weight in sugar and half its weight in
butter. Cream the butter and beat il Up
with the sugar and the yelks OF five eggs
until very light; add one cupful of cream,
the pineapple and the whites of eggs beaten
TO q stiff froth. Bake with en- undercruss
and serve cold.
TINS Is the best way to cook rice: Hav.
ing first washed il, cover to the depth OF
one and half inches with water and set
the dish inside another one containing
water, and set it over slow fire. The
grains Of rice will be separated handsome
ly, and viii taste much better than when
cooked to sticky mass over the fire and
stirred often.
CHERRY SmUP.-Use fine ripe cherries
with the stems removed; crush the fruit
and leave them in this state for twenty-four
hours. Then strain the juice through a
sieve by squeezing tho cherries, and after
wards through ielly-bag. When tho
liquor is very clear weigh 1t, and in q pint
OF juice dissolve two pounds Of white sugar;
then put it into a preserving pan; boil up
| once, and take OF tho scum; strain It and
put it into small bottles.
"A GOOD dressing for salads, greens or
vegetables is made in this way: Set cup
| of sweet cream to heat In q double boiler.
| Meanwhile beat an egg thoroughly, add
saltspoonful of salt one Of mustard, dash
| Of cayenne, ard two tablcspoonfuls Of vim
egar, by degrees, stirring hard all the time.
When the cream is boiling hot, pour it on
the other ingredients, beat two or three
minutes and serve.
| FoR those who prefer wax for sealing fruit
| jars, good one is made by using one pound
Of resin melted over q slow fire, to which
| Is added, when hot, ono ounce OF beeswax
and two of tallow or other fat, stirring all
| till well mixed. When wanted for use melt
tSe wax, dip corks or covers into it, scaling
| quickly while hot. A film Of this or of NUT
.on tallow over jar OF fruit or glass of Jelly
| .yin keep it perfectly and can be easily re-
| moved.
! CHOCOLATE CCSTARD.-Grate two ounces of
| chocolate, and pour over it two tablespoon
fuls Of boiling water; let ii stand in warm
place until thoroughly dissolved. Put a
| ,uart of rich milk over the fire, and when it
caches the boiling point add chocolate, ono
| sup of sugar and pinch of salt Stir for
wo or three minutcsyond pour very slowly
over the yellis Of eight wcil-bcatcn eggs; re-
turn TO the firc and whip to a froth while it
thiclEens. Pour into small cups to cool.
BEFORE boiling ham it should be soaked
| over night and as thoroughly freed from
smoke faint as possible The time of boiling
| should be extended TO two hours If possible,
and treat the same as corncd beef, allowing
This would give largo ham nearly all day
to cook. If not required to DO eaten hot it
should be left TO get cold in tho water then
the rind carefully removed and the surface
sp-inbled with Drowned bread crumbs
rolled and sifted, or it may be glazed with
strong soups in which enough gclatino has
been melted to make it like varnish when
warn and stiff jelly when cold.
A GooD-ENoUGH dish is made Of one quart
raw sweet corn, one pint sliced potatoes, q
two-inch cube Of fat salt pork, one onion,
| one teaspoonful of salt, one tablespoonful Of
white pepper, one large spoonful of butter,
one pint of sliced tomatoes, one pint Of
milk, six crispcd crackers. Scrapc the corn
from tho cob; boil the cobs twenty minutes
| in water enough to cover them, then skim
them out Pare, soak and scald tho pota-
toes. Fry the onion in salt-pork fat, and
strain the fat into the kettle with the corn
water. Add the potatoes, corn, salt and
| pepper. Simmer fifteen minutes, or till
the corn and potatoes are tender. Add tho
butter and milk, and serve very hot with
criSped crackers.
Is canning green corn cut the corn from
the cob and place in the cans, packing as
closely as possible Add little water, Just
enough 70 fill tho can and expel tho dir, as
the hot syrup docs in the case of fruit Set
| the cap on the top OF the jars lightly. Have
boiler OF warE water ready Place muffin
rings, fiat stones, perforated tins or somo-
thing Of tho sort in tho bottom Of the boiler
for the jars to rest upon. Also place little
straw around the jars If necessary to pre-
vent their touching. This secures against
brcakage. Cover tho boiler and boil for five
| hours, unless tho corn be very young and
tender, when little less time will do. Ro-
move from tho boiler, let the jars stand
open for five to ten minutes, and then screw
on the cover IS tightly as possible. Re
member to have the jar full to overlooking
that ell the air may be driven out, and give
tho caps an extra screw every half hour till
the jars are thoroughly cold.